KR20210033254A - Whole grains for rice cooking with improved rice cooking convenience and manufacturing method thereof - Google Patents

Abstract

The present invention relates to whole grains for rice cooking with improved rice cooking convenience and a method for manufacturing the same, and more particularly, to whole grains for rice cooking with improved rice cooking convenience, which can be mixed with rice without separately soaking the whole grains in water to cook rice, and a method for manufacturing the same, wherein the method comprises: a whole grain steaming step of steaming whole grains; a partial expansion step of partially expanding the steamed whole grains with heat while pressing the same; and a cooling step of cooling the partially expanded steamed whole grains.

Description

TECHNICAL FIELD [0001] Whole grains for rice cooking with improved rice cooking convenience and manufacturing method thereof

The present invention relates to a whole grain for cooking with improved cooking convenience, and a method for producing the same, and in particular, a whole grain for cooking with improved cooking convenience that can be cooked by mixing the whole grain with rice without being separately soaked in water, and a method for producing the same. It is about.

Rice is a food cooked more than porridge after adding water to other grains, mainly rice, and has been used as a staple food for Korean and Asian peoples because of its simple recipe and good taste without seasoning. However, as interest in health has recently increased, the intake of multi-grain rice mixed with multi-grain rice that can supplement various nutrients and physiologically active substances in rice is increasing.

Multigrain refers to all crops except rice and wheat (barley, wheat, rye, oats, etc.), and includes buckwheat, sorghum, millet, and millet. In particular, it is known as a comprehensive nutritional food rich in dietary fiber, vitamins, and minerals necessary for preventing adult diseases, and it contains a large amount of physiologically active substances because it has strong tolerance that grows well in barren soil and poor natural environments. The resulting effects of multigrains are very diverse by type, such as lowering blood pressure, preventing diabetes and hypertension, increasing immunity, lowering blood sugar, anti-oxidation and anti-inflammatory effects, and anti-cancer effects, and is expected to continue product development and consumption in the future.

On the other hand, patent documents 0001 and 0002 have been proposed in relation to multigrain rice.

Patent Document 0001, after washing the grain material, the step of soaking for 3 hours in hot water of 35 ℃ or more; When the grains soaked in the hot water reach room temperature, placing them in a freezing chamber below -20°C and freezing for 12 hours; Putting the frozen grains in a dryer and drying them at a temperature of 60° C. or higher for 1 hour, and then drying them at a temperature of 40 to 45° C. for 8 hours; As a result, the present invention simplifies the existing method of ingesting grains by hygienic washing, soaking and drying the grains, and has the unique color and flavor of grains, and has no taste or odor, so that you can enjoy multi-grain rice conveniently and easily. It can be expected to improve consumers' preferences and improve consumers' health with abundant nutrients.

Patent document 0002 relates to a method of manufacturing multigrain rice with improved sensory preference, and is 5 to 25% by weight of one kind of mixed grain selected from the group consisting of sticky barley, perilla, glutinous rice, black rice and millet, 50 to 70% by weight of white rice, and 20 glutinous rice. By using a grain mixture in which ~30% by weight is mixed, rice with high nutritional value can be provided while increasing the utilization rate of mixed grains, so it is suitable for use in homes or group catering centers.

However, in order to manufacture the multigrain rice of Patent Documents 0001 and 0002, there is a disadvantage of poor cooking convenience, such as having to cook the multigrain rice by mixing it with rice after soaking the multigrain in water for 1 to 2 hours in advance.

KR 10-2018-0085166 A (2018.07.26) KR 10-2014-0059063 A (2014.05.15)

An object of the present invention for solving such a conventional problem is to provide a whole grain for cooking with improved cooking convenience that can be cooked by mixing it with rice and a method for producing the same, without separately soaking the whole grain in water.

The present invention for achieving the above object,

A whole grain increase step of increasing whole grains;

A partial swelling step of partially swelling by heating the steamed whole grains while pressing;

It provides a method for producing a whole grain for cooking, characterized in that it comprises a; cooling step of cooling the partially expanded steamed whole grains.

In the step of increasing the whole grains, it is preferable to increase the whole grains with water or steam at 90 to 100°C for 2 to 3 minutes.

In the partial expansion step, it is preferable to partially expand the steamed whole grains by heating at 150 to 180°C while pressing at a pressure of 3 to 5 MPa.

At this time, the partial expansion step is preferably partially expanded for 2 to 3 minutes.

In particular, the partial puffing step may include heating the steamed whole grains, and heating the heated steamed whole grains at a pressure of 3 to 5 MPa and heating at 150 to 180°C to partially expand the grains.

In addition, the partial expansion step is performed through an upper heating plate in which the steamed whole grains are supplied without overlapping each other, and a lower heating plate that pressurizes and heats the steamed whole grains disposed on the upper heating plate and placed on the upper heating plate. It is good to partially expand the steamed whole grains.

In addition, the present invention provides a whole grain for cooking with improved cooking convenience, characterized in that produced by the method for producing the whole grain for cooking.

The method for preparing whole grains for cooking with improved cooking convenience of the present invention has the effect of producing whole grains having excellent cooking convenience, such as mixing and cooking the whole grains with rice without being separately called the whole grains in water.

In addition, when the whole grains prepared by the method of manufacturing whole grains for cooking with improved cooking convenience of the present invention are mixed with rice and cooked, the appearance is restored to its original shape after cooking, so that its appearance is excellent, and it gives a firm and chewy texture. It has an excellent effect on eating and drinking.

Hereinafter, a detailed description will be given of the whole grains for cooking with improved cooking convenience of the present invention and a method of manufacturing the same.

The manufacturing method of whole grains for cooking with improved cooking convenience of the present invention comprises a whole grain increasing step, a partial swelling step, and a cooling step.

First, the step of increasing the whole grains is a step of increasing the whole grains.

At this time, the whole grains are whole grains, such as brown rice, brackish brown rice, germinated brown rice, barley, wheat, oats, black rice, green rice, red rice, horasan wheat, sorghum, millet, perilla, and relics, and whole soups that have only the outer shell of the grains removed without grinding. , It refers to barley that has been veined

By increasing the whole grains, the whole grains may not be completely expanded, but the whole grains may be partially expanded evenly, and multigrain rice having a softer texture may be cooked.

At this time, in order to partly expand the whole grains evenly and give a soft texture, it is preferable to steam the whole grains at 90 to 100°C for 2 to 3 minutes to obtain a steamed whole grains having a gelatinization degree of 20 to 3%. If the degree of gelatinization is less than 20%, gelatinization cannot be performed properly, giving a hard feeling when cooking and not being able to partially swell evenly.If it exceeds 30%, the gelatinization is excessive and the texture is not good when cooking is too soft.

Next, the partial expansion step is a step of partially expanding the steamed whole grains by heating while pressing.

Here, the partial expansion refers to partially swelling the dried cooked whole grains at a volume expansion ratio of 1.5 to 2.5 without completely swelling the steamed whole grains.

If the volume expansion ratio is less than 1.5, the grain is harder and the texture is not good, and if the grain hardness is higher than 2.5, the grain is too soft and becomes too soft during cooking, resulting in a phenomenon of cracking of whole grains, resulting in poor texture. .

In this case, the partial expansion step is preferably partially expanded by heating the steamed whole grains at 150 to 180° C. for 2 to 3 minutes while pressing at a pressure of 3 to 5 MPa.

When the pressure of the steamed whole grains is applied to less than 3 MPa, the steamed whole grains do not swell and become harder.If the pressure is applied to more than 5 MPa, the steamed whole grains are completely expanded and the whole grains are in their original form after cooking. There is a problem that the texture is not restored and the chewing texture is not good.

In addition, when the steamed whole grains are heated to less than 150°C, there is a problem that the steamed whole grains are not partially swelled, and when heated to more than 180°C, the surface of the steamed whole grains may be partially carbonized.

In particular, in order to partially expand the steamed whole grains at a volume expansion rate of 1.5 to 2.5 volume expansion rates by the partial expansion step, after heating the steamed whole grains, 150 to 180°C while pressing at a pressure of 3 to 5 MPa It is better to heat it with to partially expand it.

In this way, the steamed whole grains partially puffed by the partial puffing step have the advantage that moisture is smoothly absorbed during cooking even if they are not separately soaked in water as in the prior art, and the whole grains are restored to the original shape by absorption of moisture.

In addition, the partial puffing step includes an upper heating plate for heating the steamed whole grains supplied in a non-overlapping state, and a lower portion for pressing and heating the steamed whole grains placed on the upper heating plate and disposed above the upper heating plate. It is good to partially expand the steamed whole grains through a heating plate.

Hereinafter, a method for producing whole grains for cooking with improved cooking convenience according to the present invention will be described in detail by way of examples.

[Example]

After steaming the Donggyeongri with steam under the conditions shown in Table 1, it was naturally dried to obtain Donggyeongri.

In addition, after spreading the steaming notice on the heating surface of the lower heating plate in a non-overlapping state, lower the upper heating plate to treat the steaming notice at the pressure and heating temperature in the conditions shown in Table 1 below, and partially expand the whole grains for cooking. Was prepared.

Increase Partial swelling Temperature(℃) Time in seconds Pressure (MPa) Heating temperature(℃) Processing time (seconds) Example 1 90 60 3 160 180 Example 2 90 120 3 160 180 Example 3 90 180 3 160 180 Example 4 90 240 3 160 180 Example 5 70 180 3 160 180 Example 6 100 180 3 160 180 Example 7 120 180 3 160 180 Example 8 90 180 One 160 180 Example 9 90 180 5 160 180 Example 10 90 180 7 160 180 Example 11 90 180 3 130 180 Example 12 90 180 3 150 180 Example 13 90 180 3 180 180 Example 14 90 180 3 200 180

[Comparative Example]

The dried corn is completely swelled using a swelling machine to prepare the expanded whole grains of Comparative Example 1. At this time, the expansion conditions of the peace period were completely expanded at a pressure of 1.2 MPa at 230°C.

[Appearance evaluation of whole grains for cooking]

The appearance of the whole grains for cooking of Examples 1 to 14 was visually observed and evaluated, and the results are shown in Table 2. At this time,'◎' when all whole grains for cooking are partially expanded,'○' when all whole grains for cooking are partially expanded, but'○' when the degree of swelling is not uniform, and most whole grains for cooking are partially expanded, but some parts If swelling did not occur, it was evaluated as'△'.

Appearance evaluation Appearance evaluation Example 1 ○ Example 8 △ Example 2 ◎ Example 9 ◎ Example 3 ◎ Example 10 △ Example 4 △ Example 11 △ Example 5 ○ Example 12 ◎ Example 6 ◎ Example 13 ◎ Example 7 ○ Example 14 △

As can be seen in Table 2, in the case of the whole grains for cooking of Examples 2, 3, 6, 9, 12, and 13, all whole grains for cooking were uniformly partially swollen, whereas in Examples 1, 5 and In Example 14, a partially fully expanded whole grain was observed, and in Examples 4, 8, and 11, a partially unexpanded whole grain was observed. In the case of Example 7, partial swelling occurred in all cases, but the degree of partial swelling was not uniform. In the case of Example 10, the whole grain was not partially expanded, and the whole grain was observed to be broken.

[Sensory evaluation after cooking whole grains for cooking]

After mixing the whole grains for cooking of Examples 1 to 14 and the expanded whole grains of Comparative Example 1 in a weight ratio of 7:3 to white rice, respectively, they were cooked under the normal rice cooking conditions of pressure rice, Whole grain multigrain rice was obtained.

And, the sensory evaluation was performed on the prepared multigrain rice, and the results are shown in Table 3. At this time, the sensory evaluation was evaluated with 1 to 9 points (1: very bad to 9: very good) for the appearance and texture of 20 adult men and women, and the average values are shown in Table 3 below.

Exterior Texture Example 1 7.6 7.4 Example 2 8.4 8.6 Example 3 8.6 8.7 Example 4 7.7 7.9 Example 5 7.5 7.5 Example 6 8.7 8.6 Example 7 8.0 8.1 Example 8 7.1 5.2 Example 9 8.3 8.3 Example 10 4.9 5.1 Example 11 6.7 5.4 Example 12 8.3 8.4 Example 13 8.4 8.4 Example 14 5.0 4.9 Comparative Example 1 4.5 3.5

As shown in Table 3, in the case of Examples 2, 3, 6, 9, 12, and 14, both the appearance and texture were evaluated as high as 8.3 or higher, which means that the partially expanded whole grains were restored to their original shape after cooking, and Because it has a chewy texture, it is judged that the sensory properties are highly evaluated. Particularly, in the case of Examples 3 and 6, the sensory evaluation was very high as the appearance was 8.6 and 8.7, and the texture was 8.7 and 8.6.

On the other hand, in the case of Comparative Example 1, the sensory evaluation was very low as 4.5 in appearance and 3.5 in texture, and this is because the fully expanded whole grains did not have the original shape after cooking and showed a sponge-like texture. do.

Claims (9)

A whole grain increase step of increasing whole grains;
A partial swelling step of partially swelling by heating the steamed whole grain while pressing;
A cooling step of cooling the partially expanded steamed whole grains; a method for producing whole grains for cooking with improved cooking convenience.
The method of claim 1,
In the step of increasing the whole grains, the whole grains are steamed with water or steam at 90 to 100°C for 2 to 3 minutes.
The method of claim 2,
In the step of increasing the whole grains, the method for producing whole grains for improved cooking convenience, characterized in that the whole grains are increased to a degree of gelatinization of 20 to 30%.
The method of claim 2,
In the partial puffing step, the cooked whole grains are partially expanded by heating at 150 to 180°C while pressing the steamed whole grains at a pressure of 3 to 5 MPa.
The method of claim 4,
The partial puffing step is a method for producing whole grains for cooking with improved cooking convenience, characterized in that the partially puffed for 2 to 3 minutes.
The method of claim 4,
The partial swelling step is a method for producing whole grains for improved cooking convenience, characterized in that the cooked whole grains are partially expanded at a volume expansion ratio of 1.5 to 2.5.
The method of claim 2,
The partial puffing step includes heating the steamed whole grains, and partially expanding the steamed whole grains by heating at 150 to 180°C while pressing the heated whole grains at a pressure of 3 to 5 MPa. A method of manufacturing whole grains for cooking with improved convenience.
The method according to claim 4 or 7,
The partial expansion step includes an upper heating plate for heating the steamed whole grains supplied in a non-overlapping state, and a lower heating plate disposed above the upper heating plate to pressurize and heat the steamed whole grains placed on the upper heating plate. A method of producing whole grains for cooking with improved cooking convenience, characterized in that the cooked whole grains are partially expanded through the steamed whole grains.
A whole grain for cooking with improved cooking convenience, characterized in that it is produced by the method of manufacturing the whole grain for cooking according to any one of claims 1 to 7.